Super Moist Flourless Chickpea Chocolate Cake

This Chickpea Chocolate Cake only needs one tablespoon oil (you can absolutely use coconut oil to make it even healthier) and 1/4 cup brown sugar. I actually used brown coconut sugar, but I know that many of you won’t have that at home, so I didn’t list it.

The flavors are amazing, rich and powerful. The texture blew me away! While healthy cakes can turn out dry very easily, this chocolate cake is so super moist and fluffy – I would actually say it’s the best healthy cake I have ever made! The preparation is so easy and quick and you probably have all the ingredients at home at any time

Baked in a loaf form, you get nice small slices as you see in the picture, but you can also use a 8 inch brownie pan, simply start checking after 30 minutes to see if it is done!

Now enjoy some healthy baking – this cake is really worth it!


  • 1 can chickpeas, rinsed and drained
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil
  • 2 tablespoons cocoa powder
  • ¼ cup brown sugar
  • 4 packages Stevia (or ¼ cup more sugar)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut flour (see notes for substitution)
  • ¼ cup semi-sweet chocolate chips


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